Name: Broad bean & Lancashire cheese tart
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 4
Cuisine: British
Ingredients: (Or use 300g/10oz bought shortcrust pastry ); 200g plain flour sifted; 100g chilled unsalted butter diced; ½ tsp salt; 1 medium egg beaten; 300g shelled fresh broad bean (about 900g/2lb in their pods); 100g honey roast ham diced; 175g farmhouse Lancashire cheese; 4 medium eggs; 200ml tub crème fraîche; 100ml milk; green salad to serve

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Broad bean & Lancashire cheese tart

Broad bean & Lancashire cheese tart

Ainsley Harriott

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Serves 4

More effort

Cook: 1 hr - 1 hr and 50 mins

Plus chilling

A star rating of 4.2 out of 5.5 ratingsRate

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A beautifully British tart to make a picnic special

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Ingredients

Nutrition

Units:

MetricUS

For the pastry

(Or use 300g/10oz bought shortcrust pastry

)
200g plain flour

sifted
100g chilled unsalted butter

diced
½ tsp salt
1 medium egg

beaten

For the filling

300g shelled fresh broad bean

(about 900g/2lb in their pods)
100g honey roast ham

diced
175g farmhouse Lancashire cheese
4 medium eggs
200ml tub crème fraîche
100ml milk
green salad

to serve

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Nutrition: per serving

kcal600
fat44g
saturates17g
carbs30g
sugars0g
fibre4g
protein23g
salt1.9g

Method

step 1

Make the pastry. Tip the flour, butter and salt into a food processor and process briefly, add the egg and process until it forms small clumps. Remove and form into a ball, then wrap in cling film and chill for about 30 minutes. Roll out to fit a 4cm deep, 23cm round loose-bottomed flan tin. Prick the base and chill for 30 minutes.
step 2

Preheat the oven to 200C/gas 6/fan 180C. Cook the broad beans in boiling salted water for 3-4 minutes until just tender, drain and refresh in cold water. Pat dry.
step 3

Bake the pastry case blind for 15 minutes. Remove from the foil and beans and bake for a further 5 minutes. Cool slightly. Reduce the oven to 190C/gas 5/fan170C.
step 4

Scatter the beans and ham in the pastry case and crumble the cheese on top. Whisk together the eggs, crème fraîche and milk and season with salt and pepper. Pour over the beans and bake for 30-40 minutes until golden brown and puffed. Serve warm, with salad.

Recipe from Good Food magazine, June 2002

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A star rating of 4.2 out of 5.5 ratings

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